Sage Rubbed Pork Chops over Brussels Sprouts
6 boneless pork chops, about 4 oz each
Dried sage, 1/2 teaspoon
2 tbsp olive oil
1 to 1.5 lb fresh Brussels sprouts
2 garlic cloves, minced
2 tbsp Pinot Grigio
2 tbsp pure maple syrup
Season chops with salt, pepper and sage by sprinkling on both sides and pressing firmly to adhere to the meat. I was fairly liberal with the salt and pepper.
Heat olive oil in large skillet on medium heat. Add pork and cook until lightly browned and cooked through. Remove and keep warm.
Meanwhile, trim and slice the Brussels sprouts crosswise. Add garlic and sprouts to the skillet containing the pork drippings. Sauté 3 minutes or until lightly browned.
Add wine and syrup, cook, stirring constantly until liquid evaporates.
Serve by dividing the sprouts among 6 plates. Place chop partially on the sprouts.